SMOKED HADDOCK----------------------- -----------------------------------------------------------------------BACK TO RECIPES
6 servings

3 haddock fillets, cut in half
2 tablespoons of olive oil
1 tablespoon of balsamic vinegar
4 cloves of garlic, chopped
2 1/2 cups of white wine
5 sprigs of fresh thyme
6 cups of wood chips (your choice, but we liked cherry wood)

1. Lay haddock fillets in a glass pyrex dish

2. Add the olive oil, balsamic vinegar and garlic and coat the fillets. Make sure the fillets are well coated

3. Refrigerate for at least 30 minutes

4. Place 1 cup of the wood chips in water to soak for 30 minutes

5. Prepare a smoke bomb (no it won't exploid!)-- 1 cup of web wood chips and 2 cups of dry wood chips in a foil package (put chips in center of large piece of foil, close the foil around the chips and fold edges to seal the package) Poke some holes in both sides of your smoke bomb (use a fork)

6. Place your smoke bomb onto your grill - place on direct heat. Wait for it to smoke.

7. Add the white wine and fresh thyme to a drop pan

8. Remove your fish from the refrigerator

9. Place a large piece of foil on top of your grill where there is NO direct heat. Poke a few holes in the foil for the smoke to permeate. Position your drip pan underneath this piece of foil

10. Place your fish on the foil and close the lid of your grill. Heat should be lowered to about 220 degrees F (110 degrees C)

11. Make another smoke bomb to replace the first one after 45 minutes

12. Total cooking time is approximately 1 1/2 hours


Source: Official BBQ Site - Recipe Collection

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